Trifle Sweet

I had this dessert when an aunt of mine brought it at a lunch my parents house. It is a lovely dessert for hot summer days. I made it a few times and people in general really liked the dish. Some of my friends asked for the recipe so I thought why don't I just put it here and share it.

This dessert is more about assembling rather than cooking. Most of the ingredients are store bought so if you shy away from actually cooking something this might be a good thing to make. You can make it look quite impressive.

Easy Fruit Trifle
Serves 10-12

Plain cake - 2 loaves (sliced into 1/2 inch slices)
Canned mixed fruit in syrup - 2 cups after draining the syrup (reserve the syrup)
Canned peach halves - 6 halves (sliced into 1/3 inch thick slices)
Fresh fruits cubed - 1 1/2 cups (don't use Bananas . you can use Apples, Mangoes, Pear, Oranges, Grapes, Kiwis, Lichis etc.)
Custard powder - 6 tablespoons
Milk - 1 litre
Whipped cream (optional) - 1 cup
Cherries for decoration (optional) - as desired

Make the custard according to the instruction in you custard powder package. You should have about 4/5 cups of custard. If you want you can even use store-bought pre-made custard as well.
Cool the custard. Reserve 1 1/2 cups of custard and mix the rest of the custard with the canned and fresh fruit. Set aside

Line a deep serving dish with a layer of cake. Drizzle some of the reserved syrup on the cake to make them moist. Make sure you don't drench the cake slices with the syrup and make them soggy.

Cover the cake with a layer of the fruit & custard mixture.

Repeat with another layer of cake drizzled with the syrup and the custard-fruit mixture. Make sure that you end the layering with a layer of cake on top. Adjust how much custard-fruit mixture you give in each layer accordingly.

Drizzle some syrup on the topmost cake layer and cover the cake layer completely with the reserved 1 1/2 cup custard you had set aside.

Decorate the top with peach slices, whipped cream and cherries.

Cover the dish with plastic wrap and chill for at least 6 hours.

Serve chilled.

Note: If you are adding oranges, make sure you remove the skin and add only the orange segment flesh pieces to the custard.